Oxtail Casserole

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Oxtail Casserole Ingredients

8 oz Haricot beans; soaked	1 md Turnip; cubed
1 lg Oxtail; jointed	2 lg Celery stalks; chopped
3 oz Beef dripping	3/4 ts Dried thyme
Plain flour	15 fl Hot stock
2 md Carrots; cubed	15 fl Red wine
2 md Onions; sliced	Salt and black pepper

Instructions for Oxtail Casserole

Pre-heat oven to gas mark 2, 300F, 150C. Melt dripping in a large frying pan until sizzling. Coat the oxtail in some flour, seasoned with salt and pepper and fry them until brown, then place in casserole. Fry the vegetables until they are beginning to turn brown. Add them to the casserole along with the drained beans and thyme. Stir 1 rounded tablespoon of flour into the juices left in the frying pan and gradually add the stock a little at a time, followed by the wine, stirring constantly to prevent lumps. Seaon with pepper, but not salt at this stage. Pour the sauce in, cover and cook in the oven for three hours. Before serving, skim off any fat and season with salt to taste. Serving Ideas : Serve with baked suet dumplings NOTES : This is good for cooking in a crock-pot, too. Recipe by: Family Recipe Posted to TNT Recipes Digest by Helen on May 9, 1998

Main Ingredient: Cuisine: Uncategorized

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